Gluten Free Pumpkin Pie with store-bought crust

Making a gluten free pumpkin pie is simple when you use a frozen, gluten free, store-bought crust. Make your Thanksgiving gluten free with this easy pie recipe!

Gluten Free Pumpkin Pie will satisfy your dessert cravings this holiday. Thanksgiving brings people together to share a meal– bring on the turkey, the stuffing, the cranberries and the pie!

It sounds wonderful (and is!) until you realize that blending a diverse group of people means catering to a variety of dietary needs. Whether it is picky eaters, allergies, gluten free, vegan, low cholesterol, low carbs, high protein…oh the list goes on.

While it might be tricky to have a meal in which everyone can eat everything on the table, it is possible to make sure that each person has a choice of a balanced meal at the Thanksgiving table.

And you know me, I always consider dessert first!

Let’s make dessert!

I made this gluten free pumpkin pie and used a frozen, gluten free crust. There are no medals awarded for making EVERYTHING from scratch at Thanksgiving (or anytime for that matter!) so give yourself a break and use a gluten free store-bought crust.

What ingredients are in this pumpkin pie?

How do you make a gluten free pumpkin pie?

First, take your frozen, store-bought crust out of the freezer. Let it come to room temperature while you prepare the filling.

Start with the dry ingredients: whisk together the brown sugar, spices, and salt.

Now move on to the wet ingredients. In the same bowl, add the eggs and whisk to combine.

Then add the pumpkin. Whisk some more.

And finally add the half and half. You guessed it. Whisk one more time!

Put the thawed crust on a baking tray. This makes the transfer into the oven a bit easier and helps to keep the pie somewhat level when you move it. Pour the filling into the thawed crust.

Bake until the filling just barely jiggles in the middle of the pie. Will there be cracks? Maybe. Probably. And that is ok. The pie will taste great. Add a dollop of sweetened whipped cream on top to finish it off.

Do you have to refrigerate a pumpkin pie?

Yes, you do need to refrigerate a pumpkin pie. Any custard-based pie will need refrigeration.

Let the pie cool completely to room temperature. Then cover it with plastic wrap and refrigerate until you are ready to eat the pumpkin pie.

Pumpkin recipes are in their glory this season! Try these pumpkin ideas in your kitchen:

I wondered how you made that crust Holly and love hearing that WF has a supply of ready made products for GF folks. Attempting that is just not in my wheel house! I hope you have a lovely holiday; does your husband enjoy our tradition of overeating with a purpose?

Hi Barb, Yes this crust came together easily. It is a dry mix in a box from Glutino then you add butter and eggs and I used the food processor to help the dough come together. Then you roll it out just like a “regular” pie dough. I also bought a frozen made-ahead pie gluten free crust from Whole Foods that I am looking forward to trying. And about my husband– he grew up in England but his father is American so his mother each year would make a pumpkin pie for his father for his American Thanksgiving. Now we tend to have apple pie and I like pecan pie and lots of it!!

That pie looks beautiful. And you are right. Planning ahead and guests bringing in some dishes is a great way to pull off a perfect Holiday dinner. It could otherwise get overwhelming if there are guests with different diet restrictions and one had to do everything from scratch. Happy ThanksGiving!